According to geographical division, it can be roughly divided into the following categories: Shanxi pasta: Daoxiao Noodles, pulled fish, dipped tip, buckwheat noodles, oat noodles, roasted noodles, Qu Min, miscellaneous grains, cat ears and fried cakes. Shaanxi Noodle: There are oil-sprinkled noodles, Lamian Noodles noodles in Shaanxi, miscellaneous sauce noodles, handmade noodles, fried noodles, Chinese buns and hard-faced steamed bread. Jiangsu pasta: Wuxi sparerib noodles, Suzhou fried eel noodles, double-sided gluten, Wuxi steamed buns and wine-brewed meatballs.
The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill that could process flour and make it into powdered food. By the Spring and Autumn Period and the Warring States Period, fried and steamed cakes had appeared, such as honey bait, candied fruit, candied fruit and so on. Since then, with the improvement of cookware and cookware, the raw materials, production methods and varieties of China pastry snacks have been improved.
China's pasta culture is profound, varied and delicious. However, some senior food experts have sorted out these and summed up five major pasta dishes in China, namely, Daoxiao Noodles in Shanxi, Anhui noodles in Henan, Dandan Noodles in Sichuan, Zhajiang noodles in Beijing and Regan Noodles in Wuhan.